Live Kitchen Service 2

This is a practical module that allows students to reinforce and consolidate the learning in Culinary Skills Year 1 while providing a vehicle through which a number of learning outcomes can be achieved. The module will integrate both practical work with theory and assist in the development of the students' core food professional skills, competencies and knowledge in culinary arts. Students will prepare a variety of volume dishes to include hot and cold larder items, soups, farinaceous, meat, fish and vegetarian dishes using either classical or contemporary style recipes. Students will be encouraged to reflect on their own development of skills and understanding during this module. Students will prepare and cook dishes for a meal service in a realistic working environment, within a production kitchen, and will experience time deadlines associated with a working kitchen in industry. Skills which have been achieved in the year 1 module can be integrated and built on in year 2.

1. Demonstrate menu planning taking into consideration seasonality, food availability and cost control.

2. Apply cookery techniques, practical skills and quality food production using portion control and avoiding/minimising food waste.

3. Illustrate cost control to include menu pricing and gross profit percentage.

4. Operate the kitchen with a supervisory role , demonstrating the following leadership skills;
   Development of menu and order food via Kitman
   Good Communication
   Time Management
   Class Rota of sections
   Delegation of Duties
   Provision of Recipes
   Motivating peers and encourage teamwork
   Obtain customer feedback

5. Illustrate the principles of food safety/hygiene in a busy kitchen environment.